Soup

Homemade Chicken Stock

I’m a big fan of making my own stock

Partially because it only takes pennies to make but mostly because the flavor is far better than what you’d buy at the supermarket

Warning – these photos are not pretty!

Bones are bones…

I had a leftover chicken carcass from an oven roasted chicken

I washed, but didn’t peel, 2-3 carrots and celery stalks, one medium onion & one head of garlic, cut in half

Since we’re going to strain this stock a few times, skins and peels don’t matter much, they actually add to the flavor

I take this opportunity to use the bits and pieces of the bay leaves that I can’t use for sauces, about 1 tablespoons’ worth and a few sprigs of fresh thyme

And some Everyday Seasonings… 1 teaspoon each of kosher salt, black pepper, onion powder and garlic powder

(I reserved about a cup of meat from this carcass to use in my Chicken Tortellini Soup)

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Put everyone in a pot and cover with 10 cups of water

I cooked this batch in an electric pressure cooker for 30 minutes since I wanted to use the stock for dinner

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Alternate cooking methods are in a crock pot on low for 8 hours or a stock pot on the stove over medium high for roughly 2 hours

All the delicious flavors have melded together and the stock is now ready to be strained

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  Place a strainer inside of a large stockpot (I usually do this in the sink) and pour in the stock

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That removes the large solids, now I like to run the stock through a fine sieve to remove the smaller particles

Re-season the stock to taste with kosher salt and black pepper

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And there you have it.  Simple, delicious stock that you can be proud to say is homemade!

You’ll never throw away the leftover bones again!

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Enjoy!

Simply Sundays! ~ Homemade Chicken Stock

  • Servings: 10 cups
  • Time: 10 mins prep, 30 minutes pressure cook or 2 hours stovetop cook or 8 hours crock pot
  • Difficulty: Easy
  • Print

Ingredients

1 chicken carcass

2-3 carrots, washed, unpeeled, broken into thirds

2-3 celery stalks, washed, unpeeled, broken into thirds

1 medium onion, cut in half

1 head of garlic, cut in half

1 tablespoon bay leaf pieces

a few sprigs of fresh thyme

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

10 cups water

Directions

Use a leftover chicken carcass from an oven roasted chicken

Washed, but don’t peel 2-3 carrots and celery stalks, cut one medium onion & one head of garlic in half

Since we’re going to strain this stock a few times, skins and peels don’t matter much, they actually add to the flavor

Add the bay leaves and a few sprigs of fresh thyme, 1 teaspoon each of kosher salt, black pepper, onion powder and garlic powder

I cooked this batch in an electric pressure cooker for 30 minutes covered with 10 cups of water

Alternate cooking methods are in a crock pot on low for 8 hours or a stock pot on the stove over medium high for roughly 2 hours

 Place a strainer inside of a large stockpot (I usually do this in the sink) and pour in the stock which will remove the large solids; then run the stock through a fine sieve to remove the smaller particles

Re-season the stock to taste with kosher salt and black pepper

Tools used to make this recipe 

Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W
Winware 18 Inch x 26 Inch Aluminum Sheet Pan
Pyrex, 8 Cup – Measuring Cup,Prep Ware Glass
Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers
Chef Craft 5-Quart Deep Colander
Farberware Classic Stainless Steel 6-Quart Covered Stockpot
BALL WIDE MOUTH MASON JARS

© Simply Sundays 2016
All rights reserved

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